BARBECUE CHICKEN PAN PIZZA
This cast-iron pizza is the perfect mix of salty, sweet, tangy and sharp. Crispy baked pizza dough is topped with barbecue chicken, mozzarella and cheddar cheese. A drizzle of honey with fresh cilantro and scallion finish off this cheesy chicken pizza.
Provided by Rachael Ray : Food Network
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 37
Steps:
- Preheat the oven to 525 to 550 degrees F, as high as it goes, with rack at center. Preheat a cast-iron skillet, 12 inches, over medium to medium-high heat (to aid in a crispy bottom crust while pizza is in oven).
- Gather your ingredients.
- Remove skin from chicken, remove meat from bones and pull meat into bite-size pieces. Dice onion, grate or mince garlic.
- Preheat a second cast-iron or other skillet over medium-high heat. Add oil, 2 turns of the pan, then add onions and garlic, season with salt and pepper and soften a few minutes. Add stock and let it finish cooking the onions by absorbing into them. Add ketchup, sugar, molasses, vinegar, Worcestershire, paprika and mustard. Add chicken to sauce, turn in sauce and remove from heat.
- Roll and stretch dough on lightly floured surface into 12 to 14-inch even round that will cover pan. Turn off heat under skillet, sprinkle a little cornmeal in skillet and press dough into hot skillet and up sides as much as possible. The pan is hot -- reminder. Brush the dough with EVOO and season with a little salt and pepper or red pepper flakes. Top the dough with chicken and sauce and top with the cheeses. Place in oven. Bake the pizza 10 to 12 minutes to deep golden brown and bubbly.
- Combine honey, splash of water and hot sauce in small pot or skillet and heat over low heat.
- Drizzle or brush the pizza with the honey mixture and top and scallions, cilantro and jalapeno.
- To a mixer with dough hook attached, add warm water and yeast and let the yeast bloom and foam, 5 minutes.
- Add EVOO, honey and salt and turn on mixer. Add the flour gradually to form dough. Transfer to a bowl drizzled with a little EVOO and cover; let stand 1 hour.
- Cut dough in half, wrap half the dough and freeze for later use.
- Preheat the oven to 525 to 550 degrees F.
- Line a baking sheet with fries and bake 15 to 20 minutes to very crispy.
- Add fries to large bowl. Pour butter and remaining ingredients over the fries. Toss to coat. Serve hot.
CHIPOTLE BBQ CHICKEN PIZZA
Make tonight a Tex-Mex-Italian celebration with this easy-to-make pizza topped with spicy BBQ chicken and chipotle peppers.
Provided by My Food and Family
Categories Home
Time 32m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425ºF.
- Cook chicken with vegetables in large skillet sprayed with cooking spray on medium heat 8 to 10 min. or until chicken is done, stirring occasionally.
- Place pizza crust on baking sheet. Mix barbecue sauce and chipotle peppers; spread over crust. Top with cheese and chicken mixture.
- Bake 10 to 12 min. or until cheese is melted and edge of crust is golden brown.
Nutrition Facts : Calories 260, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 25 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 14 g
BBQ CHICKEN PIZZA WITH SPICY SLAW
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h5m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- For the dough: Sprinkle the yeast over 1 1/2 cups warm (not lukewarm) water in a bowl. Let stand for a few minutes.
- In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Next, pour in the yeast/water mixture, add the pressed garlic and mix until just combined and the dough comes together in a sticky mass. Divide the dough into 2 balls and put each one in a separate ziptop bag. Set the dough aside for 1 to 2 hours, or store in the fridge until you need it.
- For the chicken: Heat the olive oil in a heavy pot over medium-high heat. Season the chicken with salt and pepper and sear it on both sides until the skin is golden brown. Remove the chicken from the pot and pour off all but 1 tablespoon of the grease.
- Add the onions and cook until softened, 2 to 3 minutes. Add the garlic and cook for another minute. Pour in the barbecue sauce and return the chicken to the pot. Cover and cook over medium-low heat until the chicken is falling off the bone, 45 to 50 minutes. Remove the chicken from the pot and set aside until cool enough to handle.
- When cool, use 2 forks to shred the meat from the bones, discarding the skin and bones. Skim off the excess fat from the top of the sauce and reserve.
- For the slaw: While the chicken is cooking, combine the shredded cabbage and sliced jalapeno in a bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, cayenne and salt. Pour the dressing over the cabbage mixture and toss to combine. Cover and refrigerate.
- For the pizza: When you are ready to make the pizza, preheat the oven to 475 degrees F. Oil a baking sheet or pizza pan with olive oil.
- Grab one of the balls of pizza dough (the recipe makes 2 crusts, so you can refrigerate or freeze the other ball of dough for another recipe) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if you'd like, but sometimes it's just as easy to throw it around and pull and stretch until it feels right.
- When the crust is nice and thin, lay it on the oiled baking sheet. Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on top. Spread the reserved barbecue sauce and onion mixture over the crust, then cover with the mozzarella slices followed by the shredded chicken. Bake on the bottom rack until the crust is golden brown and the toppings are bubbly, 12 to 15 minutes.
- Stir the cilantro into the slaw. Top the pizza with the slaw, cut into pieces and serve.
BARBECUE CHICKEN PIZZA
My husband and I love this BBQ chicken pizza recipe, especially when we take it up a notch by adding other toppings that we love, including smoky bacon and creamy Gorgonzola. My mouth starts to water just thinking about it! -Megan Crow, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. In a large skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until softened. Reduce heat to medium-low; cook 20-25 minutes or until deep golden brown, stirring occasionally., Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. baking pan. Bake 8 minutes., Spread barbecue sauce over dough; top with chicken, cooked onion, bacon, Gorgonzola cheese and jalapenos. Sprinkle with paprika and garlic powder; top with mozzarella cheese. Bake pizza 8-10 minutes or until crust is golden and cheese is melted. Freeze option: Bake pizza crust as directed; cool. Top with all the ingredients as directed, and securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.
Nutrition Facts : Calories 354 calories, Fat 15g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 851mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.
BBQ CHICKEN PIZZA
A topping of spicy barbeque sauce, diced chicken, cilantro, peppers, and onion all covered with cheese, and baked to bubbly goodness! This is similar to a recipe I had at a popular pizza place in California. My family LOVES it!
Provided by KIMIRAE
Categories Main Dish Recipes Pizza Recipes Chicken
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place pizza crust on a medium baking sheet. Spread the crust with barbeque sauce. Top with chicken, cilantro, pepperoncini peppers, onion, and cheese.
- Bake in the preheated oven for 15 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 385 calories, Carbohydrate 37.8 g, Cholesterol 58.3 mg, Fat 16.1 g, Fiber 1.7 g, Protein 22.7 g, SaturatedFat 9.2 g, Sodium 1666 mg, Sugar 8.7 g
IMPOSSIBLY EASY CHIPOTLE RANCH CHICKEN PIZZA
No rolling this crust, just pat it in the pan! Bisquick™ mix makes fresh pizza easier than ever!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Spray 12-inch pizza pan with cooking spray.
- In medium bowl, stir Bisquick™ mix, 3/4 cup of the cheese and the hot water with spoon until soft dough forms. Press dough evenly in pizza pan.
- Bake 8 minutes. Spread dressing evenly over partially baked crust. Sprinkle 4 tablespoons of the cilantro and 3/4 cup of the cheese on dressing. Top with chicken, tomato and remaining 1/2 cup of the cheese.
- Bake 8 to 10 minutes or until edges of crust are golden brown. Sprinkle with remaining fresh cilantro.
Nutrition Facts : Calories 330, Carbohydrate 22 g, Cholesterol 55 mg, Fat 2, Fiber 1 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 3 g, TransFat 1 g
QUICK AND EASY BBQ CHICKEN PIZZA
This delicious meal comes together with just a few simple ingredients in less than 30 minutes! Grilled BBQ chicken, red onion, and melty cheese make for one delicious pizza. This recipe was made in a Panasonic CIO.
Provided by SunnyDaysNora
Categories Trusted Brands: Recipes and Tips Panasonic
Time 33m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat Panasonic Countertop Induction Oven to High on the "Grill" setting.
- Place chicken in the grill pan. Cook chicken until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 10 minutes. Remove cooked chicken from grill pan and chop into small pieces.
- Transfer chicken to a bowl and toss with 1/2 cup barbeque sauce to coat.
- Open and unroll prepared pizza crust while the grill pan is still hot. Lay flat in the grill pan. Spread remaining barbeque sauce over the crust. Top with sliced onion and chicken; sprinkle Mexican cheese blend on top.
- Place pizza in the oven and press "Auto Cook." Select the pizza setting, 12-inch size. Allow pizza to cook until timer goes off, about 13 minutes, or until pizza reaches desired doneness.
Nutrition Facts : Calories 417.8 calories, Carbohydrate 51.7 g, Cholesterol 48.5 mg, Fat 14.1 g, Fiber 1.2 g, Protein 19.7 g, SaturatedFat 7.7 g, Sodium 1270.5 mg, Sugar 16 g
RASPBERRY-CHIPOTLE BARBECUE CHICKEN PIZZA
Easy to make ....yummy to eat This is a sweet-hot pizza made with easy to prepare ingredients Enjoy :)
Provided by Queen uh Cuisine
Categories Lunch/Snacks
Time 35m
Yield 1 pizza, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Lightly spray 13x9-inch pan with non-Stick Cooking Spray.
- Unroll pizza crust dough in pan; press dough to edges of pan.
- In small bowl, mix preserves, barbecue sauce and chiles. Spread mixture evenly over dough to within 1/4 inch of edges.
- Top with chicken, onion and cheeses.
- Bake 12 to 20 minutes or until cheeses are melted and edges are deep golden brown.
- Sprinkle with cilantro.
Nutrition Facts : Calories 615.8, Fat 25.5, SaturatedFat 14.1, Cholesterol 149.7, Sodium 1060.2, Carbohydrate 43.9, Fiber 1.1, Sugar 29.7, Protein 50.3
CHICKEN WITH RASPBERRY BARBECUE/CHIPOTLE SAUCE PIZZA
Raspberry Preserves mixed with hickory barbecue sauce and mild, medium or hot diced green chiles with diced cooked chicken. You can substitute chipotle sauce for the barbecue sauce but it will be hot, hot, hot. Makes a huge pizza. Use my Beer Pizza Crust recipe #245161 or your favorite. Instructions for appetizers as well. I went to a fund raiser and tried a cracker with chipotle sauce and raspberry preserves and almonds and the cracker was soft. I tried to duplicate the sauce and came up with this recipe with hard crackers and scoops and my son's favorite, the PIZZA..
Provided by Montana Heart Song
Categories Chicken
Time 35m
Yield 60 appetizers, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Prepare crust and place in a large pizza pan.
- Preheat oven 400°F.
- Poke a few fork holes in the middle (to eliminate puffing).
- Cook 6 to 8 minutes. Take out of oven.
- Increase oven temp to 425°F.
- While crust is cooking, mix preserves, barbecue or chipotle sauce and diced green chiles together. Mix well.
- Spread one half of sauce mixture over the entire crust.
- Sprinkle crust with chicken and onion (if desired).
- Spread the other half of the sauce mixture over the chicken.
- Sprinkle 1 cup shredded Monterey Jack cheese.
- Cut the thin slices of tomato in half and lay them on the pizza.
- Sprinkle the other 1 cup of Monterey Jack cheese.
- Sprinkle the parmesan cheese and the cilantro.
- Bake 10 -12 minutes.
- Take out when crust turns medium brown and cheeses are melted,.
- Note: I am at high altitude and I need a higher temperature, so watch the crust.
- Appetizers: No crust. Lay out pretzel crackers or Tostito Scoops on large greased baking trays. Layer in the order of the pizza. Use a spoon. You may have to use more tomato slices.
- Broil for about 2 minutes at 400°F until cheeses are melted.
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